South Indian Yogurt Mix Veg Curry

You can call this recipe a cross between avail and a kadhi, its a wonderful recipe to have with rice and pickles. Best part is its a mix veg so your getting your veggie fix too.

 

This dish tastes best when allowed to rest a few hours, so I insist you make it in the morning and you will have it ready and yummy for lunch.

 

For 2 servings
1 medium size raw banana (peeled and cut length wise)
1 medium carrot (peeled and cut length wise)
4/6 cut pieces of drumstick
2/4 long beans cut the same size as the carrot and raw banana.

Whisk
2 tsp rice powder
1/2 cup water
1 green chili
2 tsp coconut powder
1 cup yogurt
1 tsp ginger grated

1 tsp turmeric
1 tsp pepper pwd

Tempering
few fenugreek seeds
1 tsp mustard seeds
1/2 dried red chili
pinch hing

Start by whisking the rice powder, water, green chili ,ginger ,coconut powder and yogurt. You get a smooth gravy by doing this in a blender.
Try not to add too much rice powder as it will make the gravy too thick.

Boil the veggies in about 1/2 cup water, add salt and pepper powder.
Once the veggies are 80 % cooked add in the whisked yogurt mix, cook on low stirring gently.
Allow to boil, if the yogurt mix looks thick add in some water and stir quickly to avoid lumps.
Do not over cook the veggies.

Now all you do is in a tempering pan add ghee and the fenugreek seeds, mustard seeds, curry leaf, hing and whole red chili.

The beauty of this dish is the aroma of the whole red chili very lightly burnt, so make sure it gets a dark colour while tempering.

Now your done, serve with rice and enjoy !

Spicy Prawn and Peas Pulao / Pilaf | Indian Style Prawns and Peas Rice



I always end up getting ill when ever there is a climate change, it gets pretty crazy in hormonal Dubai these days. The funny part is I never loose my appetite for anything tasty, even when I'm down with a fever, I know it sounds stupid right, but then that's how it goes with me.

 

This recipe can be made with chicken and lamb but the spices and pastes used in this recipe goes best with prawns, all those who cant handle the spice cut the chilies used for this dish but then are you guys that scared? Try it just how it is and tell me how it goes.

I made this for lunch and i was a happy girl, a meal full of flavour and yumminess !!!

 

All you need is

1 cup basmati rice soaked for an hour and boiled for 5/7 min with salt, tsp of ghee shah jeera and cardamom (drain and keep aside)

1 cup peas

1o medium size prawns

 

Spice paste (grind to a fine paste)

1/2 cup mint leaves

1 cup coriander leaves

1 onion

4 green chillis

1 heaped table spoon garam masala

5/8 garlic cloves and 1/2 inch ginger

1/4 cup raisins (not to miss)

 

2 tomatoes pureed with 4 cashew's

milk mixed with food colour (optional)

Ghee for cooking

1 tsp turmeric

1 tsp sugar

Salt to taste

 



The beauty of this amazing prawns and peas rice is the mild sweetness of the raisins that blends beautifully with the spicy garam masala and green chili, I insist you please add in the raisins for that extra special taste.

 

Start by marinating the prawns with salt and turmeric powder. Allow to marinate while you prepare the spice paste.

So for the masala mix add in 2 tbs of ghee to a non stick pan and add the spice paste, make sure everything is ground to a smooth fine paste, saute the paste for 5/7 min till the raw smell goes.

 

Now add in the tomato puree, adding cashews to the tomato puree makes the dish get a rich flavour and also cuts down of the sourness of the tomato, add in 1 tsp of sugar and salt and saute till the oil separate's. Now add in the peas and mix after 5 min add the prawns.

 

Gently mix in the prawns and peas to coat well and add 1/2 cup water, cook for 2/3 min till the water dries up. Its ok if there is a little water left, it will dry up while cooking the pulao.

 

Do not overcook the prawns as they will continue cooking after adding the rice.

 

Now add in the cooked rice on top and then the milk mixed with food colour, cover with a tight lid and cook on low heat for 15 min

The tip to make any rice dish separate and not be sticky is to not open the lid as soon as you shut the flame. Always allow to stand 5 min and only then open the lid and mix in the rice.

Also keep in mind to never ever use a wooden spoon to mix any rice dish, especially a delicate dish like prawn pulao.
Use a large steel spoon so your grains are intact.

Now your done, Serve your Indian Style Prawns and Peas Rice with yogurt and some date chutney.

Hope you give this one a try.

Best Recipe for Japanese Curry Made From Scratch | Homemade Japanese Curry Sauce

Finally a recipe for Japanese Curry, this one is special in my eyes as it is made from scratch without using the ready made curry roux available in supermarkets.

I tried a few recipes before this and you guys finally this one tasted just how I wanted with the right flavours and texture. Like all recipes anything homemade is always the best and im sure once you try this one, you will never get the ready made Japanese curry cubes again.

I made a simple fried drumstick to go with this dish instead of a chicken katsu and it tasted amazing with that extra crunchy coating and yummy curry on the side.

So for all you Japanese curry lovers like me here is the best ever recipe for Japanese Curry from Scratch made in your own kitchen without stabilizers and preservatives
Do make extra and store in ice cube trays for later use.

 I cannot promise you the exact aroma, flavour and texture if you skip any of the ingredient's listed.
Even skipping the wine will make a huge difference, all the ingredient's listed will make the curry taste exactly store brought and except you no one can tell it is homemade curry roux.

This recipe is the spicy Japanese curry version.

1 tsp garlic chopped very fine

1 tsp ginger chopped fine

1 chicken cube

2 tsp curry powder (spicy curry)

1 tsp red chili pwd (reduce the chili if you want it less spicy)

1/2 tsp garam masala

11/2 table spoon flour

1 small onion chopped

1 bay leaf

                                   

3 table spoon soy sauce

2 table spoon worcester sauce

2 table spoon ketchup

 

2 carrots chopped in medium size cubes

2 potatoes chopped in medium size cubes

2 table spoon red wine

 

 

Microwave the carrot and potato for 2 min

 



Step 1

 

 Start by adding 2 tbs any flavourless oil to a pan and sweat the onions adding salt.
After 2/3 min add the ginger and garlic paste. Cook on low for 5 min.

 Step 2

 

Once the onions and garlic turn a very light brown, add in all the powdered spices.
Saute on low heat for 2/3 min.
Make sure the spices don't burn. Saute continuously to cook the spices and remove the raw taste, this step is very important.

 

Step 3

After the spices and onion mix is well coated and cooked add in the flour, once again saute till the flour is well mixed in, this will take 2 min or so.

After 2 min add in about 2 cups water, add the water slowly so there are no flour lumps.

 

Step 4
Add in the chicken cube and red wine at this stage.
Stir so no lumps are formed.                    
Make sure the flour is well mixed in and the curry is lump free.

 

 Step 5
Add in the carrots, potatoes and bay leaf. Add in another cup of water and cook covered for 10 min.
If the curry is way too thick add more water.

 

 Check the curry after 10/15 min, stir well and you will notice it is got thick and a velvety texture.
Cover and cook a bit more if the veggies are not cooked.

 

 Last check for salt, I skipped the salt as the chicken cube is salty enough for me.
The carrot and potato must be soft but not mushy. Keep a close eye on that.

Now your done, plate up guys and serve with steamed rice.

 

 This curry will be a hit for the coming winter months im sure.

 

If you want to know how to store homemade Japanese Curry roux as cubes do this.
Follow the steps from 1 to 4.

Once you add the wine and chicken cube add in the bay leaf and bring to a boil.

Now cool it and add into ice trays, freeze and then store in a zip log for later use.
All you need to do is, boil water add the curry cubes, the veggies or meat and you have a quick curry ready. For a dark curry colour, brown the onions a bit more, really easy right?

Try it guys, this homemade Japanese curry roux made from scratch is the bomb.